Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Don, I Have never actually Had One of Bob's knives in My hand so don't really have Much to say about it. It is possible that the hollow is there to help reduce weight in the blade and thin things out behind the edge. I can see a possible need for this with Bob's wide blade style.

These are just some random thoughts though.

That makes sense - I didn't think about the height of his knives.

But wow, 2.5mm thickness convexed to a zero edge. The edge doesn't get too frail when it gets so thin? Do you have to go absurdly slow on the grinder (or even by hand) when you get close to thickness? Even on slowest setting on the KMG it seems like steel can still get very hot with thin cross sections.

But wow, 2.5mm thickness convexed to a zero edge. The edge doesn't get too frail when it gets so thin? Do you have to go absurdly slow on the grinder (or even by hand) when you get close to thickness? Even on slowest setting on the KMG it seems like steel can still get very hot with thin cross sections.

It can get hot but if you use new belts and a slow speed it is not too bad. I grind by hand with no gloves so I feel the heat build up before it gets hot enough to affect the temper of the blade. My "normal" grind is not very fragile but I have ground some very thin cross sections that I thought could be.

The skill that goes into making that pattern always impressed me, but astetically i never got that excited because its difficult to ballance a pattern like that with the rest of the materials, so most times the end result is too busy. However, that knife (astetically) is perhaps the closest to (imo) a perfectly balaced and executed example as I've ever seen. Great choice on the bolster and handle material, proportions, angles, etc.
Very
Very
Impressive